Creamy Fettuccine Alfredo
This fettuccine alfredo is a must have pasta dish! It features a thick, creamy, and rich homemade alfredo sauce, and tastes like it just came from a restaurant!
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Fettuccine alfredo is one of those recipes that sound more complicated than they actually are. This alfrdo sauce is insanely easy to make, and you can also make it ahead to refrigerate or freeze for later use!
Alfredo ingredients:
This alfredo sauce uses a handful of ingredients that you may already have on hand! You will need:
• butter
• garlic
• oregano
• flour
• milk
• salt
• Parmesan or Pecorino Romano
How to make alfredo sauce:
To make your alfredo sauce, first start by melting butter in a large saucepan set over medium heat. Once melted, add in your minced garlic and cook for about a minute. Take care not to let it brown or it can develop an off flavor!
Add your oregano and flour to the butter. Cook for another minute, stirring constantly, to cook the flour. You should be left with a thick paste here.
Gradually add in your milk in 3 or 4 additions, whisking well after each addition to avoid clumping. Add in your salt as well. Still on medium heat, cook the alfredo sauce for about 6 to 8 minutes, whisking constantly, or until the sauce starts boiling and thickens enough to coat the back of a spoon.
Turn off the heat, and add in your grated cheese. Whisk to melt the cheese and combine with the sauce. Toss cooked pasta in the sauce, or serve however else you like!
How to store alfredo sauce:
If you don’t want to use your sauce right away, you can store alfredo sauce in the fridge or freezer.
To store in the fridge, transfer your cooled sauce to a large, airtight container. I like to keep mine in a mason jar! This sauce will keep for up to 5 days in the fridge.
To store in the freezer, transfer your sauce to an airtight, freezer safe container. Freeze for up to 3 months. To defrost, you can leave the sauce in your fridge overnight to melt completely. You can also defrost the sauce at room temperature for a few hours, but don’t let it sit out for too long! It is dairy after all.
Other alfredo sauce recipes:
You can use this sauce to make a few other classic alfredo recipes! A few options include:
• alfredo pizza
• chicken fettuccine alfredo
• shrimp alfredo
If you liked this fettuccine alfredo, check out some of these other recipes!
• Garlic kale pasta
• macaroni salad
• Italian meatballs
• 3 cheese mac and cheese
• Mushroom pasta
• Classic beef lasagna
Homemade Fettuccine Alfredo Recipe
Ingredients
- 10 ounces fettuccine
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 1/2 teaspoon dried oregano
- 2 tablespoons all-purpose flour
- 2 & 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 cup Parmesan or Pecorino Romano, freshly grated
Instructions
- Bring a pot of salted water to a boil. Add in your fettuccine pasta and cook according to the package instructions. Drain, and set aside.
- Place your butter in a large saucepan, and heat over medium heat until the butter is melted. Add your garlic and cook for 1 minute, or until the garlic is fragrant but not browned. Add your oregano and flour to the saucepan. Cook for another minute to lightly cook the flour.
- Gradually pour your milk into the butter/flour mixture, whisking very well after each addition to prevent clumps. Add your salt. Cook the mixture, whisking constantly, over medium heat for about 6 to 8 minutes, or until it starts boiling and thickens enough to coat the back of a spoon.
- Remove your mixture from the heat, and add in your grated cheese. Stir together until the cheese is melted and incorporated. Add in your cooked pasta, and toss to coat in the sauce. Top with parsley and more grated cheese if desired!
Enjoy!
